Redarling

Family: Brassicaceae Vegetable

Sweetly nutty and gently peppered, Redarling Brussels sprouts form tight, jewel-bright heads that feel firm yet tender to the touch.

As they mature, the foliage turns richly blue-green and the sprouts develop a refined, compact silhouette—ideal for roasting until caramel-kissed at the edges, or for fresh, crisp salads and vibrant skillet-style sides. Grow Redarling for a dependable 85-day rhythm and a harvest that’s as beautiful as it is flavorful, with heads that hold their quality on the stalk.

Light: Full SunMaturity: 85 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Redarling’s tight heads and sweet-nutty, lightly peppered flavor are made for heat—roast hot to drive off bitterness and turn the edges caramel-kissed while the centers stay tender. If you’re eating them raw or lightly dressed, treat them like a sturdier green: shave thin and hit them with lemony acidity so they stay crisp instead of dull.

Best Uses

high-heat roasting until the outer leaves blister and brown
shredded or shaved in crisp salads with a sharp vinaigrette
skillet sauté for quick browning with a glossy fat (butter/olive oil)
sheet-pan roast with bacon or pancetta so the fat renders into the leaves

Flavor Profile

sweetly nutty core gentle peppery bite firm-yet-tender, crisp when cooked just right caramel-sweet edges after roasting

Kitchen Pairings

lemon bacon garlic mustard parmesan brown butter

Frequently Asked Questions

What’s the most common disease problem for Brussels sprouts (Brassica oleracea var. gemmifera) and how do I prevent or treat it?

Brussels sprouts commonly suffer from fungal leaf diseases like downy mildew and Alternaria leaf spot, especially when foliage stays wet and crowded. Water the base only, space plants so leaves don’t touch, and remove badly spotted lower leaves to improve airflow. If you see spreading spots, spray an appropriate labeled fungicide early in the outbreak and reapply according to the label (especially after rainy periods).

How often should I water Brussels sprouts during the main growing phase to keep them productive?

During the main growth and sprout-filling phase, keep soil consistently evenly moist but not soggy—about 1 to 1.5 inches (2.5–4 cm) of water per week, adjusted for heat and rainfall. Water deeply when the top 1 inch of soil feels dry, since dry spells can lead to loose, underfilled sprouts. Mulch around the stem to reduce moisture swings that cause uneven sprout development.

How can I tell when Brussels sprouts are ready to harvest (85 days)?

Harvest when individual sprouts are firm and about 1 to 2 inches (2.5–5 cm) across, starting from the lowest sprouts first. The earliest ones will mature first as the plant continues to grow upward, so you’ll typically do multiple pickings. Stop harvesting from the very top sprout area only when the remaining sprouts reach a similar firm size; don’t wait for them all to be identical.